📝 About This Recipe
This Paleo-friendly masterpiece transforms humble grass-fed oxtail into a luxurious, melt-in-your-mouth delicacy through a patient, low-and-slow braise. Rich in collagen and deep umami flavors, the sauce is naturally thickened by the marrow and juices of the beef, complemented by the earthy sweetness of seasonal root vegetables. It is a rustic yet sophisticated dish that celebrates the primal satisfaction of nose-to-tail eating.
🥗 Ingredients
The Meat
- 3-4 pounds Grass-fed beef oxtail (cut into 2-inch segments)
- 1 tablespoon Sea salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Beef tallow or Avocado oil (for searing)
Aromatics and Braising Liquid
- 1 large Yellow onion (diced)
- 2 medium Carrots (finely diced for the base)
- 2 pieces Celery stalks (finely diced)
- 6 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (Paleo-compliant, no added sugar)
- 4 cups Beef bone broth (unsalted, preferably homemade)
- 1 tablespoon Red wine vinegar (to brighten the richness)
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
Root Vegetables
- 2 large Parsnips (peeled and cut into 1-inch chunks)
- 1 medium Rutabaga (peeled and cubed)
- 1 large Sweet potato or Garnet Yam (cubed)
👨🍳 Instructions
-
1
Pat the oxtail pieces completely dry with paper towels. Season generously on all sides with sea salt and black pepper; this ensures a crusty, flavorful sear.
-
2
Heat the beef tallow or avocado oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
-
3
Working in batches to avoid crowding, sear the oxtail pieces until deeply browned and caramelized on all sides, about 3-4 minutes per side. Remove to a plate and set aside.
-
4
Reduce heat to medium. In the same pot, add the diced onion, finely diced carrots, and celery. Sauté for 6-8 minutes, scraping up the browned bits (fond) from the bottom of the pan.
-
5
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the tomato paste turns a rusty brick color and smells fragrant.
-
6
Deglaze the pot by pouring in the red wine vinegar and 1 cup of the beef broth, stirring vigorously to release all the flavor from the bottom of the pot.
-
7
Return the oxtails and any accumulated juices to the pot. Add the remaining beef broth, thyme sprigs, and bay leaves. The liquid should almost cover the meat.
-
8
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 3 hours, or until the meat is starting to become tender.
-
9
Carefully stir in the chunks of parsnip, rutabaga, and sweet potato. Ensure they are partially submerged in the braising liquid.
-
10
Cover and continue to simmer for another 45-60 minutes. The stew is ready when the meat literally falls off the bone and the vegetables are fork-tender.
-
11
Remove the thyme bundle and bay leaves. If the sauce is too thin, remove the lid and simmer for 10 minutes to reduce and thicken.
-
12
Taste and adjust seasoning with more salt or pepper if needed. Let the stew rest for 10 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
For the best flavor, make this a day in advance; the gelatinous sauce develops incredible depth overnight. Don't rush the searing process; that dark brown crust is where the majority of your flavor comes from. If you find the stew too oily, you can skim the fat off the top with a wide spoon before serving. Ensure your root vegetables are cut into uniform sizes so they cook evenly. If you aren't strictly Paleo, a splash of dry red wine during the deglazing step adds even more complexity.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to showcase the beautiful root vegetables. Garnish with a handful of freshly chopped flat-leaf parsley for a pop of color and freshness. Pair with a side of sautéed kale or garlicky Swiss chard to cut through the richness of the meat. Enjoy with a glass of sparkling mineral water with a twist of lime or a robust kombucha. For a complete meal, serve over cauliflower mash to soak up every drop of the savory gravy.